Recipes

Florida Ambrosia

Ingredients

  • 50 g sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely shredded Florida orange peel
  • 250 ml Florida orange juice*
  • 2 teaspoons lemon juice
  • 3 Florida oranges, peeled, sliced and seeded
  • 2 Florida grapefruit, peeled, sectioned and seeded
  • 160 g halved seedless green and/or red grapes
  • 6 angel cake wedges or meringue shells
    *May substitute Florida orange juice from concentrate

Instruction

In a small saucepan, stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.Remove sauce from heat; stir in lemon juice. Cover; let cool.

Meanwhile, in a 1.5-litre glass bowl, combine oranges, grapefruit and grapes. Pour orange sauce over all.Cover; chill for up to 6 hours. To serve, spoon mixture over cake wedges or into meringue shells.

Ingredients

  • 50 g sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely shredded Florida orange peel
  • 250 ml Florida orange juice*
  • 2 teaspoons lemon juice
  • 3 Florida oranges, peeled, sliced and seeded
  • 2 Florida grapefruit, peeled, sectioned and seeded
  • 160 g halved seedless green and/or red grapes
  • 6 angel cake wedges or meringue shells
    *May substitute Florida orange juice from concentrate

Preparation


In a small saucepan, stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.Remove sauce from heat; stir in lemon juice. Cover; let cool.

Meanwhile, in a 1.5-litre glass bowl, combine oranges, grapefruit and grapes. Pour orange sauce over all.Cover; chill for up to 6 hours. To serve, spoon mixture over cake wedges or into meringue shells.

Share :

Print
Recipes